This is an old recipe from Cooking Light I used to make which I modified.
4 boneless skinless chicken breast
canola oil 1-2 tsp
salt 1/2 tsp divided
thyme 1/2 tsp
pepper 1/4 tsp
1/3 C SF raspberry jam
2 Tbsp balsamic vinegar
1) Heat the oil over med high heat.
2) Season chicken with 1/4 tsp salt & thyme. Saute over med high heat for 6 mins per side.
3) Once chicken is cooked transfer to platter & keep warm.
4) To make sauce, reduce heat to low. Add to skillet jam, pepper, 1/4 tsp salt & vinegar. Stir til jam melts & sauce is smooth. Spoon sauce over warm chicken breasts.
Note: I happened to have some raspberry balsamic vinegar on hand so I used that in place of the balsamic vinegar when I prepared this but either is delicious.